Pineapple salsa is a delicious combination of sweet and spicy and it makes a great dressing for a wide variety of great grilled entrees, from chicken to fish to grilled sweet potatoes – and it’s just great served up with chips as an appetizer, too!
When it comes to sauces, salsas, dressings, and so forth, most of the time, I gravitate to Newman’s Own more often than not – they use great ingredients, they’re delicious, and they give all proceeds to charity. Here’s a little more info on the background of the company.
But even a good company doesn’t have everything that you need. Sometimes you just need a little something special, a little extra zip or a little less, or you really want to create something that pairs with your main event dish.
During quarantine, I’ve been playing with sauces, salsas, and dressings in order to make something that really makes my dishes sing, and sometimes ends up stealing the show, like my homemade creamy Italian dressing.
One of the things I find myself making and using a lot these days is my pineapple salsa.
It brings together the best of sweet and spicy and I’ve added to it a lot of my favorite savory flavors so that it goes well with a number of dishes – chicken, fish, and even loaded baked sweet potatoes! Although I really made it to pair with my buttery grilled swordfish steaks, which will be popping up on the blog soon!
Salsas are one of those things where you can easily find good quality on the shelf, but if you make your own from scratch, they really sing! I definitely recommend trying this one out for your summer grilling!
- July 29, 2020
- 1 cup
- 15 min
- Print this
- 2 cups fresh pineapple (about 1/2 pineapple), peeled and cut
- 1 small red onion, diced
- 1 red bell pepper, chopped
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh cilantro
- 3 tbsp lime juice or juice from 2 limes
- 1/4 tsp salt
- 1/4 tsp fresh cracked black pepper
- Step 1
- In a medium bowl, combine all the ingredients and stir to combine. Let chill for at least an hour before serving – the longer you let it sit, the more the flavors mellow and combine.
- Step 2
- Store refrigerated for up to 1 week.
Not a pineapple fan? You can swap in diced strawberries, melon, mango, peaches, and tomatoes for the pineapple – or in addition to! It all depends on how much sweet you want.
And there it is. Fresh, tangy, sweet, and delicious! What’s not to love?
What are your favorite salsa brands?